If you seek a standard red tomato salsa with a nice kick, make this recipe for Fresh Tomato Salsa. This salsa has a nice garlic undertone, combined with a bite of onion, jalapeño and cilantro. The salsa’s garlic flavor strengthens after being in the refrigerator for a few days. You’re going to have to get your blender or food processor out for this. It’s awesome!
This is a fresh Mexican-style salsa, which in Spanish is called salsa cruda.
You may store your Fresh Tomato Salsa in the refrigerator for a week.
Ingredients
- 1-1/2 pounds ripe tomatoes, seeded, chopped
- 1 medium purple onion, chopped
- 1 large clove garlic, chopped
- 3 scallions or green onions, chopped
- 1 to 2 large fresh jalapeño pepper, seeded, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 to 3 small cans of green chiles, depending upon taste
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 teaspoon red wine vinegar
- 2 tablespoons tomato juice
Instructions
- Combine onion, garlic, jalapeño and cilantro in blender or food processor. Pulse until finely chopped, but not puréed.
- Add tomatoes, canned chiles, oil, lime juice, salt, cumin, vinegar and tomato juice. Pulse until just chopped — not too smooth.
- Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving.
- Makes about 4 cups.
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Pictured in this photo is our recipe for homemade Fried Tortilla Chips.
Kitchen Tools You’ll Need for Making Salsa
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